Spring greens and leek gratin for a tasty side dish

Ingredients for Spring greens and leek gratin

• 45 g unsalted butter

• 2 large leeks, white and light green parts only, thinly sliced

• 1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)

• 200 g mature rocket, coarsely chopped

• 250 g mature spinach, coarsely chopped

• 10 g ground coriander

• 5 g salt

• Pinch of cayenne pepper

• Finely grated zest of ½ lemon

• 360 ml double cream

• 50 g finely grated Parmesan (or 60 g if using the extra)

• 150 g crusty bread, crusts removed, torn into irregular 1.5 cm pieces (about 240 g torn bread)

• 30 ml extra-virgin olive oil

How to make Spring greens and leek gratin

1. Preheat the oven to 180°C (fan) or 190°C (conventional).

2. Melt the butter in a large ovenproof frying pan (such as cast iron) over medium-low heat.

3. Add the leeks and ramp bulbs, stirring often, and cook until the leeks are softened, about 10 minutes. Avoid browning the leeks.

4. Add the ramp greens, arugula, and spinach in large handfuls, allowing one batch to wilt before adding the next. Continue until all the greens are wilted, which may take 15–20 minutes.

5. Stir in the coriander, salt, and cayenne, cooking for about 1 minute until the spices are incorporated.

6. Add the lemon zest, single cream, and 50 g of Parmesan. Continue to cook, stirring, until the cream has slightly reduced, about 2 minutes. Remove from the heat.

7. In a large bowl, toss the bread with oil until evenly coated.

8. Arrange the bread over the vegetables, taking care not to completely cover the greens, allowing them to peek through.

9. Sprinkle the remaining 25 g of Parmesan over the top.

10. Transfer the dish to the oven and bake until the bread is golden brown and crisp, the cheese is melted, and the cream is bubbling, about 35–45 minutes.

11. Let the dish cool slightly before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.